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Ku-Young Chung

Showing results (1-10 of 9) with videos related to

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Korean Journal for Food Science of Animal Resources|January 14, 2016
Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin BeefDong-Gyun Yim, Yu-Jin Kim, Ku-Young Chung
Journal of Animal Science and Technology|August 21, 2015
Physicochemical traits of Holstein loin and top round veal from two slaughter age groupsDong-Gyun Yim, Sang-Woon Park, Ku-Young Chung
Asian-Australasian Journal of Animal Sciences|September 4, 2015
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred PigsDong-Gyun Yim, Doo-Il Hong, Ku-Young Chung
Asian-Australasian Journal of Animal Sciences|January 7, 2016
Effect of Fat Level and the Ripening Time on Quality Traits of Fermented SausagesDong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during RipeningDong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung
Korean Journal for Food Science of Animal Resources|February 16, 2016
Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal CalvesDong-Gyun Yim, Eui-Gang Chung, Ku-Young Chung
Frontiers in Neuroscience|July 7, 2020
A Protocol for Comparing Dry and Wet EEG Electrodes During SleepSven Leach, Ku-Young Chung, Laura Tüshaus, et al.
Asian-Australasian Journal of Animal Sciences|August 22, 2017
Use of alternative curing salts for processing salamisDong-Gyun Yim, Ku-Young Chung, Cheorun Jo, et al.
Sensors (Basel, Switzerland)|July 30, 2017
Noncontact Sleep Study by Multi-Modal Sensor FusionKu-Young Chung, Kwangsub Song, Kangsoo Shin, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin BeefDong-Gyun Yim, Yu-Jin Kim, Ku-Young Chung
Journal of Animal Science and Technology|August 21, 2015
Physicochemical traits of Holstein loin and top round veal from two slaughter age groupsDong-Gyun Yim, Sang-Woon Park, Ku-Young Chung
Asian-Australasian Journal of Animal Sciences|September 4, 2015
Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred PigsDong-Gyun Yim, Doo-Il Hong, Ku-Young Chung
Asian-Australasian Journal of Animal Sciences|January 7, 2016
Effect of Fat Level and the Ripening Time on Quality Traits of Fermented SausagesDong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during RipeningDong-Gyun Yim, Kyoung-Hwan Jang, Ku-Young Chung
Korean Journal for Food Science of Animal Resources|February 16, 2016
Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal CalvesDong-Gyun Yim, Eui-Gang Chung, Ku-Young Chung
Frontiers in Neuroscience|July 7, 2020
A Protocol for Comparing Dry and Wet EEG Electrodes During SleepSven Leach, Ku-Young Chung, Laura Tüshaus, et al.
Asian-Australasian Journal of Animal Sciences|August 22, 2017
Use of alternative curing salts for processing salamisDong-Gyun Yim, Ku-Young Chung, Cheorun Jo, et al.
Sensors (Basel, Switzerland)|July 30, 2017
Noncontact Sleep Study by Multi-Modal Sensor FusionKu-Young Chung, Kwangsub Song, Kangsoo Shin, et al.
Pageof 1